Homemade Matzo
Recipe GLPR422ea33ba842a3
Crispy, thin unleavened bread made with just flour, water, salt, and olive oil. Perfect for Passover or as a versatile cracker for any meal. This traditional Jewish recipe yields four delicious sheets of authentic matzo with a satisfying crunch.
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Ingredients
2 cups all-purpose flour
½ teaspoon kosher salt
½ cup water
2 tablespoons olive oil
kosher salt for sprinkling
Directions
Preheat your oven to 475°F (245°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour and 1/2 teaspoon kosher salt, stirring to blend evenly.
Create a well in the center of the flour mixture. Pour in the water and olive oil.
Mix the ingredients together using a wooden spoon or your hands until a stiff dough forms. Knead briefly until the dough comes together and is smooth.
Divide the dough into four equal pieces. Working with one piece at a time, roll it out between two sheets of parchment paper into a very thin, rectangular sheet, about 1/16 inch thick.
Transfer the rolled dough to the prepared baking sheet. Prick all over with a fork to prevent puffing. Sprinkle lightly with additional kosher salt if desired.
Bake for 4-5 minutes until the matzo is just beginning to brown slightly. It should still be slightly flexible.
Remove from the oven and increase the heat to 500°F (260°C). Return the matzo to the oven for another 2-3 minutes until it is completely crisp and light golden brown.
Transfer to a wire rack to cool completely. The matzo will continue to crisp as it cools. Repeat steps 5-8 with the remaining three pieces of dough.
Once completely cooled and crispy, break into desired serving pieces. Store in an airtight container.
